|Nutritional Guidelines (per serving)|
|Servings: 9 x 13 pan (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 24g||118%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hash brown casserole makes a wonderful breakfast or brunch for holidays, special occasions and potlucks. Creamy and kid-pleasing, serve this hash brown egg casserole with strawberry smoothies for a filling and nutritious meal anytime.
- 8 large eggs
- 2 cups milk
- 16 ounces potatoes (frozen or refrigerated hash brown)
- 1 medium bell pepper (red, diced)
- 1 medium bell pepper (green, diced)
- 1 medium onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Optional: 6 dashes hot sauce (or to taste)
- 2 cups cheddar cheese (shredded)
- 8 slices bacon (cut into 1-inch pieces)
- 1 cup cheese (Colby, shredded)
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
In a large bowl, whisk together eggs and milk.
Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce, and cheddar cheese.
Stir in half of the bacon pieces.
Pour into prepared pan. Top with remaining bacon pieces and colby cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and bake another 15-25 minutes, until golden brown.
Let rest 5 minutes before cutting.